Biscoff Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small heatproof bowl
- 1 hand mixer or stand mixer
- 2 rubber spatulas
- 1 Whisk
- 1 wire cooling rack
- 1 Ice cream scoop or large spoon
- 1 piping bag with large round or star tip
Ingredients
- 190 gram all-purpose flour sifted
- 150 gram granulated sugar
- 3/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 120 milliliter whole milk room temperature
- 2 large eggs room temperature
- 120 milliliter vegetable oil neutral
- 1 teaspoon vanilla extract
- 120 gram Biscoff spread smooth; melted slightly
- 12 Biscoff cookies whole; for garnish
- 60 gram Biscoff cookies optional; crushed; for topping
- 170 gram unsalted butter for frosting; room temperature
- 220 gram powdered sugar for frosting; sifted
- 120 gram Biscoff spread for frosting; smooth
- 1 2–3 tbsp heavy cream or milk for frosting
- 1/2 teaspoon vanilla extract for frosting
- 1 pinch fine salt for frosting
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl whisk the milk, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined and no dry streaks remain.
- Warm the 120 g of Biscoff spread in a small heatproof bowl in the microwave for 10–15 seconds until pourable but not hot.
- Gently fold the melted Biscoff spread into the batter, leaving streaks for a marbled effect if desired.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Transfer the tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and place them directly on the wire rack to cool completely, about 25 minutes.
- While the cupcakes cool, beat the room-temperature butter with a mixer on medium speed for 2–3 minutes until pale and fluffy.
- Add the 120 g of Biscoff spread for the frosting and beat again until fully combined and creamy.
- Gradually add the powdered sugar, mixing on low at first, then increasing to medium until smooth and thick.
- Beat in the vanilla extract, pinch of salt, and 2 tablespoons of cream or milk, adding an extra tablespoon if needed to reach a soft, pipeable consistency.
- Once the cupcakes are completely cool, transfer the Biscoff frosting to a piping bag fitted with a large tip.
- Pipe a generous swirl of frosting onto each cupcake, starting from the outside and working toward the center.
- Garnish each cupcake with a whole Biscoff cookie and sprinkle with crushed cookies if using.
Notes
For best results, ensure all chilled ingredients for the batter and frosting come to room temperature so the batter emulsifies smoothly and the frosting stays silky; avoid overmixing the cupcake batter to keep the crumb tender, and remove the cupcakes from the oven as soon as a toothpick shows just a few moist crumbs to prevent dryness. If the frosting becomes too soft while you work, chill it for 10–15 minutes and re-whip briefly, and if piping feels intimidating, simply spread the frosting with a small offset spatula and finish with a cookie on top for an equally appealing look.
Tried this recipe?Let us know how it was!